Perhaps the most eye-popping of all the granitas, this one has a color that perfectly matches the dazzling flavor of the raspberries. If using frozen raspberries, let them thaw before you purée them.
Recipe information
Yield
makes about 2 cups (500 ml)
Ingredients
4 cups (480 g) raspberries, fresh or frozen
1 cup (250 ml) water
1/4 cup (50 g) sugar
Preparation
Step 1
Pass the raspberries through a food mill, or purée in a food processor and press through a sieve to remove the seeds. Stir in the water and sugar, stirring until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairings
Step 2
Super Lemon Ice Cream (page 85) and Lemon-Buttermilk Sherbet (page 117) are two of my favorite pairings with Raspberry Granita.
